Saturday, May 12, 2012

There are many different recipes for a frittata. This is how I made my most recent one (pictured)1. Saute 1/4 onion, finely diced, in iron skillet. Turn heat off after onions are transparent.
2. Have some chopped up cooked greens ready. I used kale this time...a big bunch was reduced, through cooking and fine chopping and squeezing the moisture out...into 1 cup packed chopped greens.
3. Have about 2 cups of brown rice, cooked (leftovers are great) ready to go...or more.
4. Have some grated cheese ready to go.
5. Break 7 or 8 eggs into a bowl and whisk until all blended and frothy.
6. Add the rice, chopped greens, cooked onion and about a handful of shredded cheese and stir until well combined.

The skillet should be refreshed with a teaspoon or 2 of oil, and heated for 30 seconds and then you add the egg mixture. The heat should be turned to low...very low..and you should sprinkle grated cheese on top. Then put a lid on and let cook nice and slow for about 20 minutes or until egg is set. Bring skillet to table and cut frittata into wedges and serve. We like Tapa Tio on it.

Here is my birthday present from David and Amber. This was the first time I used a mandolin..it was great! The slim slices of potato piled up ever so quickly and quietly under the device.

You have to soak your potatoes to get the excess starch out. I put them in a bowl of cold water for 2 hours, then drained them and blotted them dry.

Here are some of the potato chips I made. After paying 4.00 for the peanut oil, and standing over the hot stove over bubbly hot oil, waiting for them to fry nice and crisp, I decided I would rather buy potato chips!

The rest of the thin sliced potatoes were used a different way: I smothered them in cheese sauce and microwaved them...two 4.5 minute sessions in the microwave. Then I sprinkled chipotle Mrs. Dash on them...Yummy!